VILLA ROMANA RESTAURANT
1909 HOLLYWOOD BLVD, Hollywood FL 33020 · 954-251-3698
Last inspected Jan 16, 2026 · 7 visits since April 2024
JUN 24
OCT 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,380
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025054902 | Jul 8, 2025 | Aug 12, 2025 | $700 |
| 2--2025027084 | Feb 10, 2025 | Apr 9, 2025 | $480 |
| 2--2021000175 | Nov 2, 2020 | Jan 22, 2021 | $200 |
Inspection history
7 visits, newest first
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen fliptop upper cooler, raw diced bacon (53F - Cold Holding). Observed container held above chill line of unit. Per manager, prepared less than 45 minutes. Manager rearranged items and placed bacon in unit properly.
Handwash sink not accessible for employee use at all times. Water pitcher in hand sink by cook line. Employee removed pitcher.
Handwash sink used for purposes other than handwashing. Salad station hand sink used for rinsing dishes evidenced by dishes in sink. Employee removed dishes.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on service board in salad station. Employee removed phone.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Label worn off bulk flour container. Employee remarked.
Aug 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Hole in or other damage to wall. Observed behind ware washing machine
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal stored above ready to eat breaded cheese, cooked cabbage in 2 door low top reach in cooler on cook line. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Bechamel sauce prepared on site date marked 6/30. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator moved to ware washing area
Handwash sink not accessible for employee use at all times. Pitcher stored in cook line hand wash sink. Operator removed
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Home made Caesar dressing containing raw egg not identified on menu. Discussed with operator
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken and cabbage mix prepared 7 days ago not date marked with original date or re dated when held at refrigeration temperatures again. Operator date marked
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatball soup in walk in cooler prepared 4 days ago not date marked. Operator date marked
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Cases of chicken, ham shank stored on floor in walk in freezer. Operator moved to shelf
Hole in or other damage to wall. Observed behind ware washing machine
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator switched sanitizer and primed. Retested at 100ppm chlorine
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee chopping onions with bare hands for bruschetta. Discussed with operator. Operator instructed employee to wash hands and put on gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked lasagna in walk in cooler, raw steak stored above French fries in cook line reach in cooler. Operator reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade/ mount soiled. Operator cleaned and sanitized
Handwash sink used for purposes other than handwashing. Hand wash sink used to fill pitcher with water cook cooking. Discussed with employee, wares stored in hand wash sink at salad station
Food stored on floor. Multiple food items stored on floor in walk in cooler. Operator moved to shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 87F on cook line. Operator moved to ware washing area
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top on cook line
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0 ppm chlorine. Sanitizer bucket empty. Manager replaced sanitizer, primed, and machine reading proper 100ppm chlorine.
Handwash sink used for purposes other than handwashing. 1) Handsink by dish machine used as dump sink as evidenced by strainer with drink debris in it over sink. Employee removed strainer. 2) Hand sink in salad station used as rinse sink evidenced by dishes in bottom of sink. Employee removed fish to dish area.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher set up station and began washing pans in middle sink and did not set up sanitizer sink. Stopped employee, drained sink, and advised how to set up in correct order. Employee set up sinks properly (Sanitizer sink 100ppm chlorine) and sanitized previously washed pans.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in obtained of standing water on stovetop. Employee turned on fire to beef water.
Working containers of food removed from original container not identified by common name. 1) Bulk container of salt in prep area not labeled. Squeeze bottles of oil in salad station missing labels - worn off. Manager relabeled.
Jun 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser not dispensing properly at cook line hand sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above triple sink by clean pits. Employee removed bottle.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line and salad station reading <150ppm quaternary. Per manager made at 9:00am. Manager remade all to proper 200ppm quaternary.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at main cook line, after handling multiple containers from walk in container, put on gloves to prepare food order without washing hands first.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink in back prep area.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided.
Handwash sink not accessible for employee use at all times. Water pitcher in hand sink at main cook line. Employee removed pitcher.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging on shelf opposite ice machine. Manager discarded bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around upper panels in ice machine bin.
Food stored on floor. Container of fryer oil on floor at main cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water at main cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at main cook line reading less than 50ppm chlorine.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line not labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.